(gg) in the case of cured pork bellies, an added orange flavour that meets the standard prescribed in section B.10.005;

(h) in the case of cured pork, beef and lamb cuts prepared with the aid of pumping pickle, disodium phosphate, monosodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate and sodium acid pyrophosphate in such amount calculated as disodium phosphate, as will result in the finished product containing not more than 0.5 per cent added phosphate;

(i) in the case of tocino, annatto in such amount as will result in the finished product containing not more than 0.1% annatto; and